Heat oil in a skillet over medium-high heat.

Brown the chuck steak cubes, which have been tossed in seasoned flour, on all sides.

Transfer the browned meat to an oven-safe pan.

In the same skillet, brown the sliced onions, carrots, and chopped celery.

Add the browned vegetables, mushrooms, and chopped garlic to the oven-safe pan with the meat.

Sprinkle flour over the remaining fat and juices in the skillet.

Stir the flour and cook for a minute or two to create a roux.

Gradually whisk in the beef broth, stirring continuously to prevent lumps.

Bring the mixture to a boil.

Season the broth well with salt and pepper.

Pour the seasoned broth over the meat and vegetables in the oven-safe pan.

Cover the pan tightly.

Cook in a preheated oven at 325°F (160°C) for 2 to 2.5 hours, or until the meat is very tender.

If necessary, thicken the gravy by simmering it on the stovetop after removing the meat and vegetables.

Serve the hot pot over rice or noodles.